Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - metron-brewer

Pages: 1 2 3 [4] 5 6 ... 10
46
Kegging and Bottling / Re: NSF Keg
« on: May 05, 2015, 06:00:57 PM »

What would a "bad day" welding a keg look like? Out of curiosity, does this mean you'll get leaks or something won't be sanitary?

Poor welds could cause leaks and or failure under pressure.

47
Kegging and Bottling / Re: NSF Keg
« on: May 05, 2015, 09:56:25 AM »
My opinion only: I think it's more of a "feel good" for those concerned. I'm not familiar with the NSF certification but assuming the NSF certification is for use as a pressure vessel rated to X pounds. The steel and welds would be tested as such, if it's a non automated welding process, there is the possibility the person welding could have a "bad day" producing one bad keg. NSF certification cannot prevent "operator error".

However the fact that the manufacturer went through the trouble of getting it certified which includes periodic inspections/sampling, does go a long way to put my mind at ease that they are producing and want to produce a quality product. In other words it's not just some schmuck welding tanks in his garage.  ;)

Worth a few extra bucks to me, but I would not worry about it either.

48
Kegging and Bottling / Re: Law of partial pressures
« on: May 05, 2015, 09:25:32 AM »
I always looked at it as more of a volume thing. The keg is full of O2, by adding CO2 at some pressure above ambient forcing some CO2 into the keg. Then allowing the CO2 to settle and O2 to rise, purging the keg removes O2. Multiple purges removes more O2. Higher pressure with a sealed keg only allows more CO2 to enter, thus reducing the amount of purging steps required. I "purge" at lower pressures 10#-15#, then fill and seat the lids at 30# to seal it up and check for leaks. I'm definitely no scientist, just my process.

49
Hey guys,
Can't believe I am even writing this but I am having a hard time convincing myself to go to the NHC in San Diego. I have never been to a NHC and I only live 3.5 hours from San Diego so it would seem like a slam dunk. Between the cost of the conference, hotel room, meals, and time away from the family.... The biggest draw for me is the presentations....but the AHA puts those online. I am sure the beers are great.....but I will spending several hundred dollars to drink homebrew? So past attendees....PLEASE convince me to go!! What am I missing here?

That close and you don't go, you WILL regret it. I had just started home brewing the year before the NHC came to Minneapolis, did not go, even though it was only 30 minutes away. I had no idea what I was missing and I regret it all the time. Went to my first in Michigan it was great. Homebrewers are THE BEST people you will ever meet, don't go just for the presentations, or to drink homebrew, go for the experience and camaraderie. You will not regret it.

50
General Homebrew Discussion / Re: mandarina
« on: May 04, 2015, 08:57:41 AM »
Sitting down with a pint of the mandarina IPA right now and this is a beer I could really get used too. It's a perfect everyday beer. Aside from getting some of the hop intensity back I wouldn't change the malt or the hops. They taste perfect and blend very well together. The US-05 I used is very clean and reminds me almost of a German beer. I could see it going very nice with an alt yeast, a kolsch yeast or a german lager yeast.


MmmmmmmmMMM! This is delicious!

Hats off to Keith on this one, it is one tasty beer! Thanks for the inspiration! I added some Hüell Melon to mine just cause I wanted to try that new hop as well. Planning on brewing 10 gallons this beer for our annual hog roast in September.

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
13.00 lb              Vienna Malt (3.8 SRM)                    Grain         1        100.0 %       
1.00 oz               Magnum 14.7 [14.70 %] - Boil 60.0 min    Hop           2        49.3 IBUs     
1.00 Items            Immersion Chiller/Pump (Boil 15.0 mins)  Other         3        -             
1.00 oz               Mandarina Bavaria [7.40 %] - Boil 10.0 m Hop           4        9.0 IBUs     
0.50 tsp              Yeast Nutrient (Boil 10.0 mins)          Other         5        -             
0.50 Items            Whirlfloc Tablet (Boil 5.0 mins)         Fining        6        -             
2.50 oz               Mandarina Bavaria [7.40 %] - Steep/Whirl Hop           7        15.4 IBUs     
1.00 oz               Huell Melon [4.50 %] - Steep/Whirlpool   Hop           8        3.7 IBUs     
2.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         9        -             
2.50 oz               Mandarina Bavaria [7.40 %] - Dry Hop 3.0 Hop           10       0.0 IBUs     
1.00 oz               Huell Melon [4.50 %] - Dry Hop 3.0 Days  Hop           11       0.0 IBUs 

51
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: May 04, 2015, 06:17:51 AM »
Alright to circle back and summarize.
Per Mark (S. cerevisiae) Pitching in to a low gravity wort is almost like pitching into a starter, pitch into well oxygenated wort and a slight under pitch will not affect the outcome of the fermentation.

Per Keith (majorvices), this yeast is plenty capable of fermentation at temperatures of 48-50 degrees even though the manufacturers spec sheet indicates an "ideal" temp of 53 to 59.

Since I am not concerned with a quick turnaround, and in the spirit of home brewing, "try it yourself to see what works", I will be pitching (2) packets of re-hydrated yeast into well oxygenated wort in the neighborhood of 1.048, and fermenting in the 48-50 degree range.

Cheers Guys and again, thanks for all the input.

52
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: May 01, 2015, 06:55:28 PM »
Relaxed for sure. Thanks for all the input.

53
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: May 01, 2015, 05:11:45 PM »
I am planning on pitching two packs of yeast. I am also planning on bumping my fermentation temp up to 53.

54
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: April 30, 2015, 06:12:32 AM »
Then I strongly suggest you look at the manufacturers pitch rate for that temp.. because it GREATLY differs at that low range.

Per the spec sheet:
"increase dosage for pitching below 12°C (53°F), up to 200 to 300 g/hl at 9°C (48°F)"

So if I'm doing the math correctly, for 5.25 gallons, say 20 liters, fermenting at 48-50 degrees, I should be pitching somewhere between 40 to 60 grams of yeast. Basically 3 to 5 11.5 gram packets. Understanding that pitching "exactly per spec" may not be required in real world home brewing applications. And while two packets may work just fine and people have had great success with that, pitching 3 or 4 packets to me may be cheap insurance.

55
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: April 30, 2015, 05:32:41 AM »
Your Pitch Rate for this particular venture is dependent on your fermentation temp... what is that going to be?

The yeast is rated 48-59, I'm planning on running to the lower end, 48-50 degrees.

56
You read through ALL 2 pages of the "Anybody try kombucha" thread and think about it trying it even though you have NO CLUE what a "SCOBY" is.

https://www.homebrewersassociation.org/forum/index.php?topic=20039.0


57
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: April 29, 2015, 08:06:35 AM »
Thanks guys, appreciate it.

58
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: April 29, 2015, 07:50:58 AM »
Maybe just a follow up here. Why would it be ok to under pitch with dry yeast but not with liquid?

59
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: April 29, 2015, 07:41:39 AM »
(2) It is. Thanks Guys!

60
Yeast and Fermentation / 2 or 3 Packs Dry Yeast for Lager
« on: April 29, 2015, 07:29:36 AM »
I'm planning on a 1.048 German Pils using W-34/70 for the first time. Yeast packs dated 01-2016 so production date 01-2014 and 69% viable. BeerSmith says I need 353 billion cells and (2) packs of yeast yielding 276 billion, a bit of an under pitch as calculated by BeerSmith. Mr. Malty indicates using 2.50 packs yielding approximately 345 billion cells. The cost of the third pack is not an issue, just want to make the best beer.
So my question is, pitch 2 packs at 276 billion, or 3 packs at 414 billion?

I have not decided on the mach schedule yet, may just do a single infusion but the Recipe Specifics:
Recipe: German Pils
Brewer: Ron
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.98 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.25 gal   
Bottling Volume: 5.25 gal
Estimated OG: 1.0479 SG
Estimated Color: 3.0 SRM
Estimated IBU: 38.3 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 82.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
9.00 lb               Best Malz Pilsen Malt (2 Row) German Pil Grain         1        100.0 %       
2.00 oz               Hallertauer [3.10 %] - Boil 60.0 min     Hop           2        23.5 IBUs     
1.00 oz               Hallertauer [3.10 %] - Boil 30.0 min     Hop           3        9.0 IBUs     
1.00 oz               Hallertauer [3.10 %] - Boil 15.0 min     Hop           4        5.8 IBUs     
1.00 Items            Immersion Chiller/Pump (Boil 15.0 mins)  Other         5        -             
0.50 tsp              Yeast Nutrient (Boil 10.0 mins)          Other         6        -             
0.50 Items            Whirlfloc Tablet (Boil 5.0 mins)         Fining        7        -             
1.00 oz               Huell Melon [4.50 %] - Boil 0.0 min      Hop           8        0.0 IBUs     
2.0 pkg               Saflager Lager (DCL/Fermentis #W-34/70)  Yeast         9        -             


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9.00 lb
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 14.00 qt of water at 154.9 F        145.0 F       45 min       
Mash Out          Add 8.00 qt of water at 189.3 F         160.0 F       45 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 3.56gal) of 185.0 F water

Pages: 1 2 3 [4] 5 6 ... 10